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This easy chicken souvlaki salad is a delicious, low-carb way to enjoy your favorite Greek flavors! Serve with a few pita chips for some added crunch.
Whenever I’m in the mood for a sandwich or sub, I like to take all the fillings and make them into a salad instead. It’s a great way to get all the flavors I’m craving without the unnecessary carbs.
So when I found myself dreaming of a chicken gyro one day, I decided to whip up this chicken souvlaki salad instead! It’s packed with the Greek-inspired flavors I wanted.
Plus, this whole salad can be ready in about 30 minutes or less. Just marinate the chicken for a few minutes, cook it up however you like, then toss all the ingredients together and serve.
If you’re like me and always looking for quick and easy lunch recipes, be sure to save this one! It’s delicious, satisfying, and so simple to make.
How to make chicken souvlaki salad
Ready to see how easy it is to throw together this flavorful salad?
Step 1: In a large bowl, combine the chicken, lemon zest, ½ tablespoon of lemon juice, ½ tablespoon of olive oil, ½ teaspoon of oregano, salt, and a few grinds of pepper.
Step 2: Let the chicken marinate for about 10 minutes.
Step 3: Preheat a grill pan, skillet, or wok over medium-high heat. Add a ½ tablespoon of olive oil, then add the chicken.
Step 4: Grill or stir-fry until the chicken is cooked through, about 8 minutes, then transfer to a plate lined with paper towels.
Step 5: In a small bowl, combine the yogurt, remaining ½ tablespoon of lemon juice, remaining tablespoon of olive oil, remaining ½ teaspoon of oregano, and a few grinds of pepper.
Step 6: In a large bowl, toss the lettuce with a few spoonfuls of the dressing.
Step 7: Divide the lettuce between two serving bowls and top with chicken, tomatoes, cucumbers, and feta cheese.
That’s it! I like to drizzle mine with a little more dressing and serve it with a few pita chips for crunch.
Tips for making your perfect salad
Just like any great salad, this one can be customized based on your preferences!
First, feel free to cook the chicken any way you like. You can even throw it on the grill if that works for you.
You could also use leftover grilled marinated chicken breasts if you’re making that dish earlier in the week. For a more authentic souvlaki flavor, substitute oregano for rosemary.
Want to add a little crunch? Serve your salad with a few multigrain pita chips. 4 chips will add about 9 grams of carbs.
Watching sodium? You can reduce or omit the added salt as well as the feta cheese.
I also recommend making some extra dressing. It stores well and is great to use on salads for the rest of the week!
Storage
Want to prep this recipe in advance? It’s so easy! You can chop the tomatoes and cucumber, cook the chicken, prep the dressing, then store everything separately in airtight containers in the refrigerator. The ingredients will stay fresh for up to 4 days.
Once you’re ready to enjoy, just add your lettuce to a bowl, toss with the dressing, and then add the rest of your toppings.
Other easy salad recipes
Salads are such a great way to prep a quick and flavorful meal. They’re usually my go-to for an easy lunch! Here are a few of my favorite salad recipes that I know you’ll love:
For more healthy salad inspiration, take a look at my roundup of the best Diabetes-Friendly Salad Dressings.
When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Souvlaki Salad
Ingredients
- ¾ pound boneless, skinless chicken breast, (cut into 1-inch cubes)
- zest from 1/2 lemon
- 1 tablespoon freshly squeezed lemon juice, (divided)
- 2 tablespoons extra-virgin olive oil, (divided)
- 1 teaspoon dried oregano, (divided)
- ¼ teaspoon kosher salt
- freshly ground pepper
- ¼ cup Greek yogurt
- 2 cups romaine lettuce, (torn into bite-sized pieces)
- ½ cup cocktail or cherry tomatoes, (quartered or halved)
- ¼ English cucumber, (thickly sliced, then slices quartered)
- 2 tablespoons crumbled feta cheese
Instructions
- In a large bowl, combine the chicken, lemon zest, ½ tablespoon of lemon juice, ½ tablespoon of olive oil, ½ teaspoon of oregano, salt, and a few grinds of pepper.¾ pound boneless, skinless chicken breast, zest from 1/2 lemon, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, freshly ground pepper
- Let the chicken marinate for about 10 minutes.
- Preheat a grill pan, skillet, or wok over medium-high heat. Add a ½ tablespoon of olive oil, then add the chicken.2 tablespoons extra-virgin olive oil
- Grill or stir-fry until the chicken is cooked through, about 8 minutes, then transfer to a plate lined with paper towels.
- In a small bowl, combine the yogurt, remaining ½ tablespoon of lemon juice, remaining tablespoon of olive oil, remaining ½ teaspoon of oregano, and a few grinds of pepper.1 tablespoon freshly squeezed lemon juice, 2 tablespoons extra-virgin olive oil, ¼ cup Greek yogurt, 1 teaspoon dried oregano
- In a large bowl, toss the lettuce with a few spoonfuls of the dressing.2 cups romaine lettuce
- Divide the lettuce between two serving bowls and top with the chicken, tomatoes, cucumbers, and feta cheese.½ cup cocktail or cherry tomatoes, ¼ English cucumber, 2 tablespoons crumbled feta cheese
